Paul Winalski wrote:Karen,
The brisket cut you describe sounds like "packer-trim brisket". As shipped by the meat packing houses, the brisket comes with the fat cap and internal fat layer intact. This is what you want for Texas-style barbecue. At least here in New England, the brisket we see for sale in the supermarket has had the fat layers trimmed off. This is fine for New England Boiled Dinner or corned beef stew, but you need the fat layers for barbecue.
I've always had to special order packer-trim brisket.
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